Ingredients for Making Mayonnaise with Lemon
- Refined olive or vegetable oil 200-300 milliliters
- Fresh chicken egg 2 pieces
- Small lemon 1 piece
- Ready mustard 1 teaspoon
- Sugar 1 pinch
- 1/4 teaspoon salt
- Ground black pepper to taste
- Ground turmeric to taste
- Main Ingredients Eggs, Lemon
- Serving 3 servings
Blender, a deep narrow blender bowl, a tablespoon, a teaspoon, a juicer, a cutting board, a knife, a kitchen sponge, dishwashing detergent, a glass half-liter can, a twisted metal can cover, a deep serving bowl for a refrigerator, a fabric towel
Making mayonnaise with lemon:
Step 1: prepare the lemon.
First of all, thoroughly wash the lemon under running water, shake off excess liquid and put it on a cutting board. Using a knife, cut citrus into two parts. Using a juicer, squeeze out the liquid from each half and leave it aside for a while. Attention: for the preparation of mayonnaise based on the ingredients specified in the recipe, you need one tablespoon of juice.
Step 2: prepare the jar with the lid.
Using a kitchen sponge with detergent, thoroughly clean the jar with a lid, and then rinse all the equipment under running warm water until the glass begins to creak if you hold it with wet fingers. Then we wipe the container dry with a clean cloth towel and leave it aside for a while.
Step 3: prepare mayonnaise with lemon.
Using a knife, break the egg shell, and pour the squirrels with yolks into a narrow deep bowl. We also add mustard, freshly squeezed lemon juice, sugar and salt. Using a blender, beat all the ingredients in turbo mode until a homogeneous mass is formed.
Then we begin to pour olive or vegetable oil into a container with a very thin stream. Attention: in parallel, continue to mix mayonnaise with improvised equipment at high speed. Be sure to gently lift the blender's tip up and down to better whip all the components of the sauce. The more intensively we work with an electric appliance, the thicker and richer the mass will turn out. Now we taste the mayonnaise and add black ground pepper if desired. I usually don’t do this so as not to spoil the aroma of the dish. The only thing I can add turmeric on the tip of the knife to give the sauce a bright yellowish color, but if you use homemade eggs, you definitely do not need it. Once again, beat everything with a whisk until smooth and proceed to the final stage of preparation.
Using a tablespoon, transfer the mayonnaise to a clean half-liter glass jar, tightly close it with a lid and put it in the refrigerator for storage.
Step 4: serve mayonnaise with lemon.
We take out the cooled mayonnaise from the refrigerator and transfer it from the can to a deep bowl. But we serve our creation to the dining table along with all kinds of dishes. It can be salads, fried potatoes, baked meat, hot dog, shawarma, pizza and much more. My relatives even just spread this sauce on bread. In a word, and you enjoy!
Bon appetit to all!
- if you haven’t found such an electric device in your kitchen as a blender, mixer or stationary processor, then do not even try to make this mayonnaise. Unfortunately, it can only be created at very high speeds;
- mayonnaise with home-made lemon is stored for no longer than four days;
- In addition to the spices indicated in the recipe, you can add others to your taste in the sauce. For example, “hops-suneli”, Provencal herbs, a mixture of peppers and even ordinary dried ground garlic are suitable for him.